A tasty and lean steak from the lower back area of the cow. Tasty, lean and relatively tender you’ll find Rump steak in most steakhouses. Typically you’ll get a larger amount of Rump steak at a lower cost compared to cuts like Rib Eye.

Watch out: In the United States this is a Sirloin steak.”;s:8:”linkpins”;s:0:””;s:11:”link_target”;s:5:”_self”;s:17:”pins_image_custom”;s:0:””;s:23:”pins_image_hover_custom”;s:0:””;s:9:”placement”;s:1:”n”;s:7:”pins_id”;s:0:””;s:10:”pins_class”;s:0:””;s:3:”top”;s:5:”24.06″;s:4:”left”;s:5:”21.46″;}i:2;a:10:{s:7:”content”;s:227:”Skirt (UK/AUS/NZ), Hanger (US)

A tasty steak taken from the belly of the cow. Very similar to flank steak, this steak also comprises tenderness for taste.

A very tasty and fatty steak from the back area of the cow. The sirloin steak is a famous and common steak known by many names including New York Strip, Kansas City Strip Steak as well as Porterhouse.

Sirloin steaks with more marble (fat throughout the steak) are likely to be tasty succulent. The Sirloin steak can also be enjoyed as a larger T-Bone steak. The Sirloin is attached to one side of the thoracic vertebrae “T-Bone”, while the Fillet/Tenderloin is on the other.

The ace of steaks; the fillet is the most premium and tender of all cuts and a properly prepared and cooked fillet steak will melt in your mouth. Fillets steak will usually be more expensive and smaller than other cuts and what they gain in tenderness over cuts like Sirloin, they lose in taste.”;s:8:”linkpins”;s:0:””;s:11:”link_target”;s:5:”_self”;s:17:”pins_image_custom”;s:0:””;s:23:”pins_image_hover_custom”;s:0:””;s:9:”placement”;s:1:”n”;s:7:”pins_id”;s:0:””;s:10:”pins_class”;s:0:””;s:3:”top”;s:5:”37.40″;s:4:”left”;s:5:”36.16″;}i:6;a:10:{s:7:”content”;s:1037:”T-Bone

A very large and tasty steak made up of two cuts of steak separated by the thoracic vertebrae bone. This steak offers the best of both worlds: The taste of the sirloin and the tenderness of the fillet. The difference between the T-bone steak and Porterhouse is that the T-Bone is cut from the centre back of the cow resulting in a smaller fillet while the porterhouse is cut from the lower back resulting in larger cut of fillet.

We have a special feature on the T-Bone Tour of London, where Steak Boner is attempting to find out which London Butcher has the best T-Bone steak. Check it out here.“;s:8:”linkpins”;s:0:””;s:11:”link_target”;s:5:”_self”;s:17:”pins_image_custom”;s:0:””;s:23:”pins_image_hover_custom”;s:0:””;s:9:”placement”;s:1:”n”;s:7:”pins_id”;s:0:””;s:10:”pins_class”;s:0:””;s:3:”top”;s:5:”30.44″;s:4:”left”;s:5:”44.39″;}i:7;a:10:{s:7:”content”;s:505:”Rib Eye (UK)

A large, tasty and tender steak from the rib section of the cow. Usually has a high degree of marbling (a desirable dispersion of fat throughout the steak resulting in a more juicy and flavorful steak). Can be served with bone (bone in rib eye) or without. Most steakhouses will offer Rib Eye and it will typically be at the premium end of their menu.

A tasty and fashionable steak from the ‘feather’ muscle in the shoulder area of the cow. This steak is marbled and succulent. It’s also sold cheaply which makes it excellent value. This is the cut of choice at London’s popular Flat Iron chain.